The Korean Table - Chung, Taekyung; Samuels, Debra
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Korean food is rapidly gaining in popularity throughout the country. Dishes such as bulgogi (Korean barbecue), kimchi (pickled spicy cabbage) and bibimbap (mixed rice) are only a few of the savoury, authentic meals that are taking the food world by storm. Chung and Samuels, a Korean and an American, team up to guide home cooks through the process of making Korean meals without fuss, multiple trips to specialty markets or expensive online shopping. The Korean Table also includes information about how you can add the flavours of Korea to your meal in numerous quick and easy ways, using condiments, side dishes, salad dressings, sauces and more.…mehr

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Produktbeschreibung
Korean food is rapidly gaining in popularity throughout the country. Dishes such as bulgogi (Korean barbecue), kimchi (pickled spicy cabbage) and bibimbap (mixed rice) are only a few of the savoury, authentic meals that are taking the food world by storm. Chung and Samuels, a Korean and an American, team up to guide home cooks through the process of making Korean meals without fuss, multiple trips to specialty markets or expensive online shopping. The Korean Table also includes information about how you can add the flavours of Korea to your meal in numerous quick and easy ways, using condiments, side dishes, salad dressings, sauces and more.
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Autorenporträt
Taekyung Chung runs her own cooking studio in the heart of Tokyo and has been teaching Korean cooking to foreigners for over 25 years. She is well known for her innovative and healthy approach to Korean cooking. She appears regularly as a Korean food expert on a public television series called "Today's Cooking" and is a contributor to Japanese newspapers and magazines. Chung is also a restaurant and recipe consultant for Korean restaurants in Tokyo's famous Ginza district as well as in Yokohama and Hiroshima. Debra Samuels has written about food for over three decades. After owning and operating a successful catering firm in the 1980s called "Eats Meets West"she developed the popular "Kids Are Cooking" series on food, culture, and nutrition for Boston's Children's Museum. Samuels worked for many years as a food writer and food stylist for The Boston Globe. She has written extensively about Italian, Indian, Korean, and Japanese cuisines. In 2020, she was awarded the John Thayer Award from the Japan Society in Boston, which recognizes outstanding contributions to understanding and friendship between the U.S. and Japan.